Published Caption: Cathleen Allison/Nevada Appeal
A few seats still remain for the Carson Nugget's August winemaker dinner at 5 p.m. Monday, Aug. 24 in the steakhouse. Chef Nick DeMagistris created a five-course menu that will use locally grown produce paired with wines from Napa Valley's Eagle Eye Winery. The cost is $65 per person. For reservations, call 882-1626 ext. 209.
The menu:
First Course:
Eagle Eye Winery 2007 Sauvignon Blanc
Pan-seared Alaskan Halibut Cheeks
Roasted portobello "cap," plum & nectarine compote, candied peaches,
lemon-tarragon cream, micro-chives.
Second Course:
Eagle Eye Winery 2005 Cabernet Sauvignon
Dry-aged Black Angus Tri Tip
Rosemary & pistachio crust, caramelized balsamic onions, nutmeg infused potatoes,
"pepper cress," blackberry meringue, cabernet "syrup."
Third Course:
Eagle Eye Winery 2005 Pinot Gris
Grilled Monkfish Fillet
Panko asiago and citrus crust, red currant creme anglaise, citrus and stone fruit risotto, boursin-stuffed fig with grilled prosciutto, "popcorn blades."
Fourth Course:
Eagle Eye Winery 2005 Merlot
Caramelized Duck Breast
"Emperors mushroom" ragout, roasted cauliflower puree, "Pendleton" marinated
fresh berries with pan sauce, toasted hazelnuts, "golden chard."
Fifth Course:
Eagle Winery 2007 Muscat Canelli
Creme Brulee' "Trilogy"
Golden Raspberry, Blood Orange, and Toasted Apple Cinnamon.